Cooking Light magazine featured a Grilled Sweet Potato and Napa Cabbage Salad with Lime Vinaigrette this month. (Even the title is a mouthful.) I used that recipe as my inspiration for this yummy salad. I modified the recipe to fit my own personal taste and my busy schedule.
Cabbage Salad with Grilled Sweet Potatoes
3 medium sweet potatoes
5 Tablespoons olive oil
3/4 teaspoons kosher salt
1/2 teaspoon pepper
1/4 cup fresh lime juice
2 Tablespoons water
2 teaspoons honey
1/2 jalapeno, seeded and minced
3 cups shredded cabbage (I bought prepackaged shredded cabbage.)
1/3 cup pumpkin seeds
2 Tablespoons green onions, chopped
3 Tablespoons fresh cilantro, chopped
1/4 avocado, sliced
Cut potato slices into strips.
Arrange over cabbage.
The truth is that I was the only one who ate this salad for dinner. I bought some steaks for Ben and the kids and Ben cooked the potatoes at the same time that he was grilling the meat. Ben and the kids had the extra potato strips alongside their steaks as a nutritious side dish and I was perfectly happy with my delicious cabbage salad. (sans steak) This salad was easy to put together and while Ben was acting as "Grill Master" I got the cabbage and vegetables ready. It was super satisfying and delicious.
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